Introduction
There is nothing quite like a slice of authentic New York-Style Cheesecake. Unlike regular cheesecakes, this version is famous for its dense, rich, and ultra-creamy texture. Topped with a vibrant, homemade strawberry sauce, this dessert is the ultimate showstopper for holidays, birthdays, or any special occasion.
Ingredients
For the Graham Cracker Crust:
1 ½ cups Graham cracker crumbs
3 tbsp Sugar
6 tbsp Melted butter
For the Creamy Filling:
32 oz (4 blocks) Cream cheese, softened to room temperature
1 cup Granulated sugar
1 cup Sour cream (this is the secret to the texture!)
1 tsp Vanilla extract
3 Large eggs
For the Strawberry Topping:
2 cups Fresh strawberries, sliced
¼ cup Sugar
1 tsp Lemon juice
Instructions
1. Make the Crust
Preheat your oven to 350°F (175°C).
Mix crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8 minutes, then set aside to cool.
2. Prepare the Filling
In a large bowl, beat the cream cheese and sugar until smooth and airy.
Add sour cream and vanilla extract; mix until combined.
Add eggs one at a time, mixing on low speed just until incorporated. Do not overbeat, or the cheesecake will crack!
Pour the batter over the cooled crust.
3. The Water Bath (Pro Tip)
Wrap the outside of your pan in foil and place it in a larger roasting pan filled with an inch of hot water. This prevents cracks and keeps it creamy.
4. Bake and Chill
Bake for 60-70 minutes until the edges are set but the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour.
Refrigerate for at least 6 hours (overnight is best).
5. Add the Topping
Simmer strawberries, sugar, and lemon juice in a pan for 5 minutes until syrupy. Let it cool and pour over the chilled cheesecake before serving.
